The pot lid rattles and you know dinner is almost ready.

Fresh spring vegetable tart with colorful toppings — A vibrant spring vegetable tart ready to be enjoyed.

You been in the kitchen for a while now and your pressure cooker is working real good. You spot the gauge ticking up and hear that familiar valve hiss. That means everything is coming together just right.

Preparing ingredients for spring tart — Fresh ingredients like greens and edible flowers ready for the tart.

While you wait, you remember how pressure cooking helps cut down long waits. Instead of simmering veggies all afternoon, you got tender and flavorful ingredients in no time. It's kinda like giving your meal a fast pass through flavor town.

You finally flip that quick release valve and let out the steam. The smell? Ah, it's fresh, green, and totally springy. Your tart filling is thickening up nicely and your veggies are perfectly tender pull. Can't wait to eat!

Final spring vegetable tart ready for serving — The finished tart garnished with burrata and edible flowers, ready to serve.

Now, you poke your head in and see that your tart is golden, bubbly, and just waiting for its toppings. You reach for that burrata and edible flowers. This right here, this is gonna be a showstopper. Time to dig in and enjoy somethin' that tastes as beautiful as it looks.

My spring vegetable tart loaded with burrata and flowers

This fresh and vibrant spring vegetable tart combines tender asparagus, spring onions, and delicate edible flowers, layered atop a crisp shortcrust pastry and creamy béchamel sauce, finished with creamy burrata cheese. Perfect for a seasonal and elegant meal.

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Prep Time 15

Cook Time 1 2

Total Time 1 17

Servings 4 portions

Calories 420 kcal

Ingredients

1 shortcrust pastry shop bought or homemade
handful leftover spring veg white and green asparagus and spring onions, peeled and chopped
500 ml milk
5 sprigs fresh thyme
2 tablespoon flour
2 tablespoon olive oil
1 teaspoon grated nutmeg
salt
pepper
1 burrata

Instructions

Bling bake the shortcrust pastry in the tin with baking beads on parchment paper for 15 minutes in preheated oven at 180C.
Blanch the vegetables in hot water for a few seconds, remove and pat dry.
Simmer the milk with thyme for about 20 minutes.
Heat the olive oil and add the flour. Continuously stir and cook out the flour for about 2 minutes.
Add a little of the infused milk and stir until absorbed. Add some more and again stir till absorbed. Add the last of the milk and keep stirring till the mixture thickens and coats the back of a metal spoon.
Layer the béchamel on the cooked tart shell, add the blanched vegetables, keep a few asparagus tops out of the tin (they will crisp up nicely).
Bake covered with foil for 20 minutes in preheated oven at 180C, remove foil and bake a further 20 minutes till cooked and bubbly.
Serve topped with burrata and fresh edible flowers.
Can be reheated in the oven later.